Description
Gooey chocolate fudgy raspberry stuffed brownie cookies merge rich cocoa with tangy berry centers. Chocolate lovers discover delightful dessert magic that satisfies sweet cravings with each indulgent bite.
Ingredients
Scale
- 7 oz (200 g) dark chocolate, chopped
- 9 tbsps (125 g) unsalted butter, cubed
- 2 eggs
- 2 cups (200 g) raspberries, fresh or frozen
- ½ cup (100 g) white sugar
- 1 cup + 1 tbsp (130 g) plain gluten-free flour blend (rice, potato, maize flour, no xanthan gum)
- 3 tbsps (20 g) cocoa powder
- 1 tsp baking powder
- ¼ tsp xanthan gum
- 1 pinch of salt
Instructions
- Raspberry Concentration: Simmer fresh raspberries over medium-high heat until juices release and reduce. Strain through a fine-mesh sieve, then continue reducing in the saucepan until sauce thickens and volume halves.
- Raspberry Filling Preparation: Spread concentrated raspberry sauce thinly on a parchment-lined baking sheet and freeze for 30 minutes to create a solid, easily portioned filling.
- Chocolate Base Creation: Establish a double boiler, melting dark chocolate and unsalted butter together until smooth. Allow mixture to cool slightly while preparing other components.
- Batter Development: Whisk eggs and granulated sugar until light and fluffy. Gradually incorporate melted chocolate mixture, then gently fold sifted all-purpose flour, cocoa powder, and salt into the wet ingredients until a uniform batter forms.
- Oven Preparation: Preheat oven to 355°F (180°C) and line two baking sheets with parchment paper. Scoop brownie batter onto sheets, leaving space between each cookie.
- Filling Insertion: Remove frozen raspberry filling, cut into small chunks. Place a piece in the center of each cookie batter, carefully covering with an additional layer of batter.
- Baking Process: Bake for 12-14 minutes until edges set but centers remain soft. Cool on baking sheet for 1 minute, then transfer to a wire rack for complete cooling.
Notes
- Reduce Raspberry Sauce Carefully: Simmer and concentrate the sauce slowly to intensify flavor without burning, watching closely during the reduction process.
- Chocolate Melting Technique: Use gentle, indirect heat when melting chocolate to prevent scorching, ensuring a smooth and glossy consistency.
- Freeze Filling Strategically: Completely freeze raspberry sauce before adding to cookie batter to prevent spreading and maintain distinct filling pockets.
- Baking Time Matters: Watch cookies closely during the 12-14 minute baking window, as ovens vary and precise timing ensures a perfect fudgy texture.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 188
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg